Physicochemical Properties of Wheat

Are you curious about how the properties of wheat proteins affect their use in bread
and other consumer products? Attend this seminar to learn more.

All are invited to the last lecture in the Fall 2012 Andrews University Chemistry &
Biochemistry Departmental Seminar Series this coming Thursday, December 6 at 4:30 p.m.
As usual we meet in A-107 Halenz Hall.